Kansas Runza (Bierock)
A savory yeast dough pocket filled with seasoned ground beef, cabbage, and onion.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking sheet
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 34
- protein
- 16
- calories
- 340
Instructions
- 1
Cook the ground beef and onion in a large skillet until browned.
- 2
Add the cabbage. Cook until it softens, about 15 minutes.
- 3
Season with salt and pepper. Let the filling cool.
- 4
Divide the dough into 8 equal pieces. Roll each piece into a flat circle.
- 5
Spoon the filling into the center of each dough circle.
- 6
Pinch the edges closed to seal each pocket. Place them seam-side down on a baking sheet.
- 7
Let rest for 15 minutes. Bake at 375°F for 25-30 minutes until golden brown.
- 8
Brush with melted butter after baking if desired.
Chef's tips
Make sure the filling is fully cooled before wrapping so the dough does not get soggy. Pinch the seams tightly so the pockets do not leak during baking.
Storage
Refrigerate baked bierocks for up to 4 days.
Reheating
Reheat in a 350°F oven for 10 minutes to re-crisp the crust.
Common mistakes to avoid
- •Overfilling the dough pockets
- •Not sealing the seams tightly enough
Serving suggestions
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